Steve Wertz wrote:
> On Tue, 07 Aug 2007 21:49:09 -0400, ian wrote:
>
>> So, does anyone have a complete recipe for this dish?
>
> Well, it needs some careful translation,
> http://www.week9.com/en/food.php/185
>
> This is the version served at a local Sichuanese place here in
> Austin. While they call it "Delight Chicken" in English, the
> Chinese characters from the menu matches that of Saliva Chicken.
>
> http://www.asiamarketaustin.com/imag...kenDelight.jpg
>
> I've also seen it referred to as Marinated Chicken and Spicy
> Chicken in some Sichuan restaurants. You would have to look at
> the Chinese characters to be sure as they just make up these
> names. Note that some places serve it cold or at room temp.
>
> And another photo:
> http://news.xinhuanet.com/food/2005-...nt_3223401.htm
>
> -sw

Nice to see that this group is still alive!

Thanks for the research. I went to a restaurant that serves Sechuan &
Hunan food (Hong Kong Palace near Seven Corners in Fairfax County, VA)
today, and funnily enough they had "Sechuan Mouth-Watering Chicken" on
the menu as an appetizer. I had to try it, of course (wish I'd brought
my camera). Anyway, it looked a little like the picture at
http://news.xinhuanet.com/food/2005-...nt_3223401.htm. The main
problem was that the chicken had been hacked through the bone, and there
were many bone fragments in the meat. It was a cold dish, and had some
peanuts, sesame oil, scallions, sechuan peppers, cilantro, and something
that looked like lemon grass, but wasn't (I think).

We also had Chengdu Cold Noodles, Double-Cooked pork with long beans,
and Spicy Chicken with dried red peppers. Very good indeed. The spicy
chicken has some cumin in it, which I think Dunlop says reflects a
Muslim influence, so its not pure Sechuan, I think.

Anyway, this was fun, and I love the mistranslated name 'Saliva Chicken'.

Ian